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Warm Wild Mushroom and Lentil Salad
Crispy, garlic-roasted wild mushrooms meet tender lentils in this earthy, warm salad. It brings a touch of French bistro style right to your kitchen table. The mushrooms roast in a hot oven until they're beautifully browned, creating a rich base that pairs perfectly with fresh parsley and thinly sliced red onion. Tossed in a bright balsamic vinaigrette, it's a satisfying plant-based dish that works just as well for a hearty lunch as it does for a comforting side.
Equipment
- Oven
- Baking sheet
Ingredients
- 1 pound mixed wild mushrooms, sliced
- ¼ cup olive oil
- 2 cloves garlic, crushed with press
- ¼ teaspoon salt
- 12 ounces lentils, cooked
- 1 cup parsley
- ¼ small red onion, very thinly sliced
- ⅔ cup balsamic vinaigrette
Instructions
- 1Preheat the oven to 450°F. Toss the sliced wild mushrooms with the olive oil, crushed garlic, and salt.
- 2Spread the mushroom mixture in an even layer on a large baking sheet. Give them plenty of space so they roast instead of steam. Roast for 20 minutes or until the mushrooms turn crisp and golden brown.
- 3In a large serving bowl, gently toss the cooked lentils with the warm roasted mushrooms, fresh parsley, very thinly sliced red onion, and balsamic vinaigrette. Taste and adjust seasoning if needed before serving.
Notes
- Shortcut: Buy pre-cooked lentils from the produce section or use canned lentils (rinsed and drained well) to save time.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight.
- Prep: Slice the red onions as thinly as possible so they don't overpower the delicate mushrooms.
